Black Bean Corn Chili Lime (Printable Version)

Vibrant vegan chili with black beans, sweet corn, and fresh lime zest for a hearty meal.

# What You Need:

→ Beans and Vegetables

01 - 2 cans (15 oz each) black beans, drained and rinsed
02 - 2 cups sweet corn kernels (fresh or frozen)
03 - 1 medium red bell pepper, diced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium jalapeño, seeded and minced
07 - 1 can (14 oz) diced tomatoes
08 - 1/2 cup vegetable broth
09 - 1 medium lime, zested and juiced

→ Spices & Seasonings

10 - 1 1/2 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1 tsp chili powder
13 - 1/2 tsp ground coriander
14 - 1/2 tsp sea salt
15 - 1/4 tsp black pepper
16 - 2 tbsp olive oil

→ Garnishes

17 - Fresh cilantro, chopped
18 - Sliced avocado
19 - Lime wedges

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until translucent.
02 - Stir in garlic and jalapeño; cook for 1 minute until fragrant. Add red bell pepper and cook for another 3 minutes, stirring occasionally.
03 - Mix in cumin, smoked paprika, chili powder, coriander, salt, and black pepper; stir well to coat vegetables.
04 - Add black beans, corn, diced tomatoes with their juices, and vegetable broth. Stir to combine thoroughly.
05 - Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally.
06 - Stir in lime zest and juice. Taste and adjust seasoning if necessary.
07 - Serve hot, garnished with fresh cilantro, avocado slices, and lime wedges if desired.

# Expert Tips:

01 -
  • The lime brightness cuts through the rich beans in a way that makes every spoon feel alive
  • It comes together faster than delivery arrives and tastes like you spent all day cooking
  • The leftovers somehow improve overnight, making tomorrows lunch something you actually look forward to
02 -
  • Adding the lime at the very end preserves its fresh zing, while cooking it would make the whole thing taste strangely muted
  • This chili thickens considerably as it sits, so do not panic if it looks slightly soupy when you first finish simmering
03 -
  • Toast your spices in the hot oil for thirty seconds before adding any vegetables, this single step transforms good chili into great chili
  • Use a microplane or fine grater for the lime zest to avoid bitter white pith

Go Back